Chicken Enchiladas

45 mins Cook
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NomNom Recipes 2022 12 27T001827.075

Freshly made chicken enchiladas – juicy and cheesy! Homemade enchiladas have a few ingredients, but they’re well worth the effort for a flavor you’ll never achieve with packaged condiments or bottled enchilada sauces.

The base of this recipe is Double His Enchilada Seasoning Mix flavored with homemade enchilada sauce and chicken filling.

Chicken Enchiladas - NomNomWow
Chicken Enchiladas – NomNomWow

Chicken Enchiladas

I like my enchiladas plump and generously stuffed, but the filling is a little skimpy.

And you want the sauce to actually be there when it comes out of the oven.

If this sounds like your kind of chicken enchilada, this recipe is for you!

What you need for Chicken Enchiladas

Here’s what you need for these homemade from-scratch Chicken Enchiladas.


Used in the Enchilada Sauce as well as seasoning the chicken filling. Nothing fancy here, just a generous dose of everyday spices!


Let’s pretend we didn’t forget to include the tortilla to roll up!

  • Refried beans – this is the “secret flavor”. It fills the filling so you can make big, plump enchiladas without a ton of chicken, and it holds everything together and keeps it deliciously moist.
  • Tomato Passata – I use Tomato Passata as the base for my enchilada sauce. I prefer plain tomatoes over mashed tomatoes because they make a smoother sauce with no seasoning or added salt. United States: What is called “tomato sauce” (like Hunt’s) is an ideal substitute.

How to make homemade Chicken Enchiladas

The 3 components to making homemade Chicken Enchiladas are:

  1. Enchilada Sauce
  2. Chicken Filling
  3. Rolling and baking


Enchilada sauce is thickened with flour and seasoned with chicken broth/bouillon and enchilada spices.Easy 5 minute blending and simmering job.And years better than store-bought – same sauce See what our readers have to say about beef enchiladas with!


Drizzle the chicken with our homemade enchilada seasoning mix for maximum flavor. It smells so good when it hits the pot!

The base of the filling starts with sautéed garlic and onions (flavour, flavor, flavor), mixed with pureed beans, corn and chopped chicken. When simmered, plenty of chicken sauce soaks in, and the enchiladas are full of flavor!


Chilling the stuffing slightly will thicken it a bit and make it easier to roll.

Also, you can’t help but add a little (or a lot) of cheese sprinkles before rolling up. But feel free to skip it if you care about calories.

Tip: Pour the sauce into the pan so it doesn’t slide when you put the enchiladas in.

What to serve with Enchiladas

If you want to go all out, serve your Enchiladas with sour cream, Guacamole or Avocado Sauce, and/or Pico de Gallo (tomato salsa) to dollop on top.

Chicken Enchiladas

Chicken Enchiladas

Freshly made chicken enchiladas - juicy and cheesy! Homemade enchiladas have a few ingredients, but they're well worth the effort for a flavor you'll never achieve with packaged condiments or bottled enchilada sauces.
prep time
20 mins
cooking time
45 mins
total time
65 mins



  • 8 tortillas , flour or corn (about 20cm/8" wide, Note 1)


  • 1 tsp EACH onion powder, garlic powder, salt

  • 1 tbsp EACH dried cumin powder, paprika, dried oregano

  • 1/4 tsp black pepper

  • 3/4 tsp cayenne pepper (optional, adjust to taste)


  • 2 tbsp olive oil

  • 3 tbsp flour , plain/all purpose

  • 2 cups (500ml) chicken stock/broth , low sodium

  • 1.5 cups (375ml) tomato passata or US puree (Note 4 sub)


  • 600g / 1.2lb chicken breast , sliced in half horizontally (or boneless thigh) (Note 2)

  • 2 tbsp olive oil , separated

  • 1/2 onion , chopped

  • 2 garlic cloves , finely minced

  • 1 red capsicum/bell pepper , diced

  • 400g / 14oz refried beans (Note 3)

  • 400g/14oz canned corn , drained (sub frozen 1 3/4 cups)

  • 1/4 cup (65ml) water

  • 1 cup (100g) cheese shredded (Mexican cheese blend, Monterey Jack, cheddar)


  • 1.5 cups (150g) cheese , shredded

  • 2 tbsp coriander/cilantro , roughly chopped


Enchilada Seasoning: Mix Enchilada Seasoning Spices. To be used for Filling and Sauce.


Make roux - Heat oil in saucepan over medium heat. Add flour and stir 20 seconds.
Add other ingredients - Add 2 tbsp Enchilada Seasoning, broth and tomato. Stir to combine.
Simmer to thicken - Increase heat slightly to medium high. Cook for 4 minutes, whisking regularly, until the sauce thickens to the consistency of thick syrup (see video). Remove from stove.


Coat chicken - Drizzle 1 tbsp oil over chicken, mix to coat. Sprinkle with Seasoning, toss to coat.
Cook chicken - Heat remaining 1 tbsp oil in a large skillet over high heat. Add chicken, cook 2 minutes. Turn and cook 1.5 minutes. Remove, rest 2 minutes then chop.
Saute onion - In the same skillet, add onion and garlic, cook 1 minute. Add capsicum, cook 2 minutes until onion is translucent.
Add everything else - Add refried beans, diced chicken, corn and water. Stir and cook for 2 minutes until reduces slightly. Should be thick and juicy, not watery.


Preheat oven to 180°C/350°F.
Roll - Lay tortilla on work surface. Spread 2/3 cup Filling on lower third, sprinkle with cheese then roll up, finishing with the seam side down (to hold it closed). Repeat to make 8.
Smear a scoop of Enchilada Sauce across base of 22 x 33cm /9 x 13" pan. Place Enchiladas in, pour over remaining Sauce, sprinkle with cheese.
Bake 20 - 25 minutes or until cheese is melted and golden. Serve immediately, sprinkled with coriander!


Tortillas - I use flour tortillas as you can buy large ones that are pliable and easy to roll up without having to warm up. If you use corn or if the flour tortillas are a bit stiff, just warm them up slightly to make them pliable (10 seconds in the microwave does the trick). Chicken - I do this to make thin steaks so there's more surface area to coat in the spice mix! Refried beans - don't judge! It's a bit of a secret ingredient here, makes the burrito filling juicy and holds it together, rather than dry and crumbly (which too many burritos are!) It's essentially just mashed/pureed beans that are a staple in Mexican/Tex-Mex cooking. Sold in the Mexican section of grocery stores, also sometimes in the canned vegetables section. Tomato passata is often labelled "tomato puree" in the US and Canada. Tomato paste substitute - instead of using Passata, add 4 tbsp tomato paste PLUS 1 extra cup of broth/stock PLUS 1 tsp sugar. Storage: Cooked leftovers will keep for 4 days in the fridge. BEST way to freeze or refrigerate - keep sauce separate, then pour over and sprinkle with cheese just prior to baking. (Reason: tortillas absorb sauce) Thaw sauce then assemble (don't forget cheese!). Can bake from frozen (below). Fully assemble ahead - best way is to fully cool the sauce and the rolled up enchiladas (place them in the pan). THEn assemble. (Tortillas absorb far less sauce when both are cold). 95% as good as keeping separate. Bake from frozen - The enchiladas can be baked from frozen. Cover with foil and bake 20 minutes, then remove foil and bake 20 minutes at 180°C/350°F. If thawed, bake per recipe. Nutrition per enchilada. These are BIG and plump! I find that 1 1/2 fills me up!
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